Pancake Cupcakes With Maple Bacon Buttercream Frosting Recipe

Name: Pancake Cupcakes With Maple Bacon Buttercream Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup white sugar; 1/3 cup vegetable shortening; 1 cup pancake mix (such as Aunt Jemima(R) Original); 1 cup cake flour; 2 teaspoons baking powder; 1 cup buttermilk; 1 egg; Maple Bacon Buttercream:; 1 cup unsalted butter; 3 cups powdered sugar; 1/4 cup pure maple syrup; 1/4 cup finely chopped cooked bacon; 1 tablespoon vanilla extract; 1/4 teaspoon salt

Servings: persons

1/2 cup white sugar
1/3 cup vegetable shortening
1 cup pancake mix (such as Aunt Jemima(R) Original)
1 cup cake flour
2 teaspoons baking powder
1 cup buttermilk
1 egg
Maple Bacon Buttercream:
1 cup unsalted butter
3 cups powdered sugar
1/4 cup pure maple syrup
1/4 cup finely chopped cooked bacon
1 tablespoon vanilla extract
1/4 teaspoon salt

1
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
2
Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl.
3
Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups.
4
Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes.
5
Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes.
6
Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.

1537

kcal

Calories

101

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup white sugar, 1/3 cup vegetable shortening, 1 cup pancake mix (such as Aunt Jemima(R) Original), 1 cup cake flour, and more.

Yes, Pancake Cupcakes With Maple Bacon Buttercream Frosting falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pancake Cupcakes With Maple Bacon Buttercream Frosting

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